8 PERS. | 30 MIN. + 4 HOURS
Recipe by Els Sirejacob
0.5 l beef stock Bouillon Herkules
8 fresh eggs
2 spring onions
8 tbsp soy sauce
8 tbsp mirin
2 tbsp sesame oil
2 tbsp toasted sesame seeds
1 tbsp chili flakes
500 g ribeye
300 g uncooked jasmine rice
4 tsp wakame salad
black sesame seeds
4 limes
Boil the eggs hard. Make 0.5 l beef stock and let cool.
Rinse and finely chop the spring onion. In the meantime, make the marinade for the eggs.
Place the soy sauce, mirin, sesame oil, toasted sesame seeds, cooled beef stock, spring onion and chili flakes in a large mixing bowl.
Peel the eggs and let them marinate in the soy marinade for at least 4 hours.
Roast the ribeye rare or to your liking, but we won't do bien cuit. Let the meat rest for 10 minutes before cutting into slices. Cook the rice as stated on the package.
Place the rice in bowls, divide the meat over it. Cut the eggs in half and place one half with the rice. Finish with the wakame salad, black sesame seeds, 3 tbsp of the marinade per bowl (more is also possible of course) and lime juice if desired.
Tasty.